Shrimp and Scallop Ceviche

Staff Writer
Shrimp and Scallop Ceviche
Shrimp and Scallop Ceviche
Z'Tejas Southwestern Grill

Shrimp and Scallop Ceviche

There's nothing quite like a bit of refreshing ceviche on a sunny, warm day to help cool things down a bit. This shrimp and scallop version takes on the simple flavors of lemon and lime, dressed up with mango, jicama, and jalapeño for a bit of heat.

13
Servings
122
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 lemons, skinned, seeded, and diced finely
  • 4 limes, skinned, seeded, and diced finely
  • 1/2 Cup lemon juice
  • 1/2 Cup lime juice
  • 1 Pound scallop, diced finely
  • 1 Pound peeled and deveined raw shrimp, diced finely
  • 1/2 Pound jicama, peeled and diced finely
  • 1/4 Pound red onion, diced finely
  • 1/2 Pound Roma tomato, cored and diced finely
  • 1 Ounce jalapeño, seeded and minced
  • 1/2 Pound mango, peeled, seeded, and diced
  • 1/2 Ounce cilantro, chopped
  • 2 Tablespoons hot sauce, preferably Cholula
  • 1 1/2 Tablespoon kosher salt
  • 1/2 Pound avocado, peeled, pitted, and diced
  • Tortilla chips, for serving

Directions

In a large bowl or container, combine the first 6 ingredients. Gently press the shrimp and scallop down so that they are covered in the juices. Cover with a lid and place in the refrigerator to marinate for 12-24 hours.

Then, place the next 6 ingredients in a stainless steel mixing bowl. Drain the excess juice from the shrimp and scallop mixture using a fine-meshed sieve and add the mixture to the bowl. Mix well using a rubber spatula.

Lastly, add the remaining ingredients and mix gently to avoid breaking down the avocado. Serve immediately with tortilla chips.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
3g
5%
Sugar
5g
N/A
Saturated Fat
0.5g
2.5%
Cholesterol
65mg
22%
Protein
13g
25%
Carbs
14g
5%
Vitamin A
24µg
3%
Vitamin B12
0.5µg
8.2%
Vitamin B6
0.2mg
8.4%
Vitamin C
41mg
68%
Vitamin D
0.3IU
0.1%
Vitamin E
0.9mg
4.5%
Vitamin K
10µg
12%
Calcium
49mg
5%
Fiber
4g
16%
Folate (food)
41µg
N/A
Folate equivalent (total)
41µg
10%
Iron
0.9mg
5%
Magnesium
36mg
9%
Monounsaturated
2g
N/A
Niacin (B3)
0.9mg
4.7%
Phosphorus
223mg
32%
Polyunsaturated
0.5g
N/A
Potassium
438mg
13%
Sodium
490mg
20%
Zinc
1mg
7%

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